Top Sirloin Steak

(Price per steak. Average size 18oz, Minimum size 16oz)

Also Known As: Boneless Top Sirloin Steak, Top Sirloin Butt Steak, Top Sirloin Center-Cut Steak. A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs. A lean steak cut that pairs well with lighter red wine such as Cinsault or Zinfandel.

Sirloin Steak – The Epitome of Flavor and Versatility

The Top Sirloin Steak, also known as Boneless Top Sirloin Steak, Top Sirloin Butt Steak, or Top Sirloin Center-Cut Steak, is a premium cut celebrated for its rich flavor and perfect texture. This steak is a favorite among culinary enthusiasts due to its balance of tenderness and robust beefy taste.

Source and Preparation

Top Sirloin is cut from the primal loin or the upper section of the cow, just behind the ribs. This area is known for producing some of the most tender and flavorful cuts of beef. The Top Sirloin is specifically taken from the sirloin subprimal, which lies just above the tenderloin. This location contributes to its relatively lean yet tender composition, making it an excellent choice for various cooking methods.

Cooking Tips

When preparing Top Sirloin Steak, it’s essential to bring the meat to room temperature before cooking. This step ensures even cooking and a juicy interior. Pat the steak dry with paper towels to remove excess moisture, which helps achieve a perfect sear. Season generously with salt and pepper on both sides to enhance its natural flavors.

Pan Searing Method

1. Preheat the oven to 400°F.
2. Heat a cast iron skillet over high heat until it is smoking hot.
3. Add oil with a high smoke point, such as canola or avocado oil.
4. Place the seasoned steak in the skillet and sear for 2-3 minutes on each side until a brown crust forms.
5. Transfer the skillet to the oven and cook until the desired temperature is reached. For medium rare, aim for an internal temperature of 130°F.
6. Remove the steaks from the skillet and let them rest for 5 minutes to allow the juices to settle.

Grilling Method

1. Preheat your grill to high heat.
2. Place the seasoned steak on the grill and cook for 4-5 minutes per side.
3. Use a meat thermometer to check the internal temperature. For medium rare, aim for 130°F.
4. Let the steak rest for 5 minutes before serving.

Preparation Tips

• Room Temperature: Always bring your steak to room temperature before cooking.
• Seasoning: Generously season with salt and pepper.
• Paper Towels: Pat dry to remove moisture for a perfect sear.
• High Smoke Point Oil: Use oils like canola or avocado for searing.

Versatility and Serving Suggestions

Top Sirloin Steak is incredibly versatile, suitable for grilling, pan-searing, or broiling. It pairs well with various sides such as roasted vegetables, creamy mashed potatoes, or a crisp salad. Enhance your steak with unique toppings and sauces like herb-infused butter or a balsamic glaze for extra flavor. For a refreshing twist, slice the steak thinly and serve it over mixed greens with a light vinaigrette.

Experience the rich flavor and tenderness of our Top Sirloin Steak today. Each cut is hand-selected to ensure the highest quality and satisfaction, making it the perfect choice for any steak lover​.

FAQs

What is the best way to cook Top Sirloin Steak?

The best ways to cook Top Sirloin Steak include pan searing and grilling. Both methods ensure a delicious crust and juicy interior.

How long should I cook a Top Sirloin Steak?

Cooking time varies based on the steak’s thickness and desired doneness. A 1-inch thick steak typically takes about 4-5 minutes per side for medium rare.

Why should I let my steak rest after cooking?

Resting the steak allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.

Can I marinate Top Sirloin Steak?

Yes, marinating can add extra flavor. However, Top Sirloin Steak is already flavorful and tender, so a simple seasoning of salt and pepper is often sufficient.

What internal temperature should I aim for?

For medium rare, the internal temperature should be 130°F. Use a meat thermometer to ensure accuracy.